Archive image from page 331 of Dairy farming being the. Dairy farming : being the theory, practice, and methods of dairying dairyfarmingbein00shel Year: 1880 2G() DAIRY FARMING. el'itli, wliicli lu'lil the cunl and let tlie wliey escape. The wliey was conducted from tlie diy-vat by an iudia-ruhber tul)c to an iinder;ether; this was done as soon as the whey had all left the curd. The leadintf peculiarity of this system was that the curd did not require to be ground. During the time when acidity was developing in the milk-vat the curd was repeatedly stirred up by hand, in order to prevent its
Archive image from page 331 of Dairy farming being the. Dairy farming : being the theory, practice, and methods of dairying dairyfarmingbein00shel Year: 1880 2G() DAIRY FARMING. el'itli, wliicli lu'lil the cunl and let tlie wliey escape. The wliey was conducted from tlie diy-vat by an iudia-ruhber tul)c to an iinder;ether; this was done as soon as the whey had all left the curd. The leadintf peculiarity of this system was that the curd did not require to be ground. During the time when acidity was developing in the milk-vat the curd was repeatedly stirred up by hand, in order to prevent its packing together at the bottom of the vat; the object was to keep the particles loose from each other, so that they would easily swim out with the whey into the dry-vat, and when there, would permit the whey to quickly escape. So the curd pai'ticles were like so many grains of wheat in size and appearance, and though their tendency was to ad- here together in a mass, because of the acidity which prevailed among them, they were kept in a loose state after they were got into the dry-vat, partly to obviate grinding and partly to enable the salt to be evenly mixed with them. After the salt was thoroughly mixed with the curd the press- vats were filled and placed in the 'oweriul screw- presses, a row of which is seen on the right of the illustration ; a light pressure was at first jipplied, and afterwards a heavier one, until the cheeses were compactly formed. The press-vat was a cylinder of gal- vanised wrought- iron without ends (Fig. US); the ne- cessary bottom was form oil by the board on \â hich it rested when in j'ress, and the top consisted of a ' follower,' which fitted inside the hoop, and sank as the cheese became more compact. in the System. The experience of the first year proved to those in charge of the experiment that the American system, as introduced into this country, required considcra])le alterations to adaj)t it to our needs. Whilst the co-operative s
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